Gingered vegetables


Ingredients 11
Servings 0
Time

Ingredients

  • 250
    ml
    baby green beans
  • 250
    ml
    broccoli florets
  • 250
    ml
    carrots, sliced on the diagonal
  • 250
    ml
    green asparagus or courgettes, sliced
  • 5
    ml
    oil
  • 250
    ml
    fresh button mushrooms, sliced
  • 250
    ml
    red pepper, sliced
  • 15
    ml
    grated fresh ginger or bottled minced ginger
  • 1
    clove garlic, crushed
  • 20
    ml
    soy sauce
  • 3
    ml
    cornflour
 

Method

 
Place all vegetables, except mushrooms and peppers in a 2 litre casserole with the carrots on the bottom. Add water to cover and cook until the vegetables are tender, yet still crisp. In a 25 cm frying pan, heat the oil and sauté the mushrooms, peppers, ginger and garlic until just done. Blend soy sauce with cornflour and add to the sautéed vegetables. Add the steamed vegetables to the frying pan and toss to glaze.
 

 

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